A Story of Craving and a Last-Minute Decision
It all started when my dad and husband dropped their usual food craving bomb: “You know what would be amazing right now? That shrimp cocktail you make!” Normally, this dish is saved for big occasions—family reunions, summer parties, or holiday feasts. But last night, something felt different. I gave in and made half the recipe, just for dinner. Huge mistake! Now they’re going to want it all the time. Honestly? I don’t blame them because Mexican Shrimp Cocktail is a perfect mix of fresh, zesty, and spicy goodness.
Why You’ll Love Mexican Shrimp Cocktail (Coctel de Camarones) – A Refreshing Seafood Delight
✔️ Packed with Fresh Flavors – Juicy shrimp, crisp veggies, and a tangy tomato sauce make every bite a delight
✔️ Super Simple to Make – No fancy techniques, just chopping and mixing
✔️ Great for Any Occasion – A light dinner, a party appetizer, or a refreshing summer meal
✔️ Tastes Even Better with Time – Let it chill and the flavors become incredible
What You’ll Need
- A large pot for boiling shrimp
- A sharp knife for chopping
- A mixing bowl
- A citrus juicer (optional but helpful)
Ingredients (Serves 4-6)
🦐 For the Shrimp:
- 2 lbs large shrimp, peeled and deveined
- 2 celery stalks, thinly sliced
- 1 jalapeño, finely chopped (remove seeds for less heat)
- 1 cucumber, diced
- ½ red onion, finely chopped
- 2 avocados, cubed
- ¼ cup fresh cilantro, chopped
🍅 For the Cocktail Sauce:
- 11.5 oz tomato juice (like V8)
- ½ cup tomato sauce
- Juice & zest of 2 limes
- Juice of 1 orange
- 2 cloves garlic, finely grated
- 1 tsp hot sauce (or more if you like heat)
- Salt & pepper, to taste
🌶️ Optional Garnishes:
- Sliced avocado
- Lime wedges
- Extra cilantro
How to Make It (Prep: 15 min | Cook: 5 min | Chill: 1 hour)
1. Cook the Shrimp
Boil a large pot of salted water. Toss in the shrimp and cook until they turn pink and curl into a loose “C” shape (about 2-3 minutes). Immediately drain and transfer them to ice water to stop cooking. Once cooled, chop into bite-sized pieces.
2. Mix the Veggies
In a big bowl, combine celery, jalapeño, cucumber, red onion, avocado, and cilantro.
3. Make the Sauce
In another bowl, whisk together tomato juice, tomato sauce, lime juice & zest, orange juice, garlic, hot sauce, salt, and pepper.
4. Combine & Chill
Pour the sauce over the shrimp and veggies. Stir well. Cover and refrigerate for at least 1 hour (or up to 4 hours) for the best flavor.
5. Serve & Enjoy!
Spoon into cups or bowls. Garnish with avocado, cilantro, and lime wedges. Serve cold and enjoy every fresh, tangy bite!
Storage & Reheating Tips
- Store: Keep leftovers in an airtight container in the fridge for up to 2 days
- Reheating: No reheating needed—just serve cold!
Nutritional Info (Per Serving)
- Calories: ~250
- Protein: 30g
- Carbs: 18g
- Fat: 7g
FAQs
🔹 Can I use pre-cooked shrimp?
Yes Just skip the boiling step and go straight to chopping and mixing
🔹 What goes well with this dish?
It’s amazing with tostadas tortilla chips or even saltine crackers
🔹 Can I make it spicier?
Definitely Add extra jalapeño more hot sauce or a pinch of cayenne pepper
🔹 Can I prepare this in advance?
Yes But add the avocado right before serving so it doesn’t brown
This Mexican Shrimp Cocktail is light refreshing and packed with flavor. Whether for a quick meal or a party dish this recipe never fails. Try it once and I promise—you’ll be making it on repeat! 😉
